Salt serves two primary purposes in baking:

1. To regulate yeast
   • Salt kills yeast. The addition of salt to a yeast leavened dough prevents the little beasties from growing completely out of control.
2. To enhance and mask specific flavors
   • Salt is almost a universal flavor enhancer. Virtually anything that tastes good, will taste better with salt. What typically comes as a surprise to people is that this holds true with sweet things too, particularly chocolate. The addition of even a tiny bit of salt can make a sweet dish significantly sweeter. It also serves to mask the taste of raw flour.

Update

Also according to Progressive Baker salt affects the strength and shelf life of baked goods.

Short answer: Not really.

Doing some armchair math, you have two liters of water and 55g of salt, which is about 0.25 liter. That gives you 12.5% the amount salt as there is water in your original solution. The logical solution would be to then cook the meat, then measure the quantity of salt afterwards, right?

However...

That would assume that the absorption and dilution were one-way, i.e.: water-to-meat (as in reverse osmosis to filter water, for instance). In reality, it goes both ways.

The meat, while cooking, will release blood and other body fluids (like oil from the fat) which also contains a certain amount of sodium, and so your post-cooking solution will be "dirty" and that makes it nigh-impossible to get an accurate reading of how much sodium was absorbed vs. released.